Gluten-Free Green Goddess Salad

Ingredients

Shop links on this page are for mayonnaise, pepitas. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise Shop
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 2 tbsp chopped chives
• 1 tbsp fresh tarragon leaves
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 heads romaine hearts, chopped
• 1 English cucumber, chopped
• 1 cup shelled edamame, thawed
• 1 large avocado, diced
• 3 scallions, thinly sliced
• 1/4 cup pepitas (pumpkin seeds) Shop

Instructions

1. 1 Blend the yogurt, mayonnaise, basil, parsley, chives, tarragon, garlic, lemon juice and salt until smooth and pale green. Thin with 1-2 tbsp water if needed.
2. 2 Toast the pepitas in a dry skillet over medium heat for 3-4 minutes, until they start to pop. Cool.
3. 3 In a large bowl, combine the romaine, cucumber, edamame and scallions.
4. 4 Toss with about two-thirds of the dressing, then top with the avocado and toasted pepitas.
5. 5 Serve with the remaining dressing on the side.

Tips & Notes

• Make the green goddess dressing up to 3 days ahead. Press plastic wrap onto the surface so it stays bright green.
• Dry the lettuce well after washing. Wet leaves dilute the dressing and make the salad limp.
• Add grilled chicken or shrimp to turn the green goddess salad into a full dinner.

Common questions